In 2006, The FDA released its proposal for labeling products as
gluten-free which was required as part of the Food Allergen Labeling
and Consumer Protection Act (FALCPA). The FDA listened to patients,
food manufacturers, and members of the scientific community in developing
the well-thought out proposal.
Click
here for a copy
of the proposal.
In this document, the FDA proposed a definition of "gluten
free" that food companies would need to meet in order
to make this claim on their label. The key recommendation is
that any food labeled "gluten free" must not contain more than
20 ppm of gluten.